Pumpkin Gooey Butter Cake (Paula Deen)

From: *Elaine*

On Jun 25, 2008

SO GOOD! Sometimes I make this with light butter and cream cheese because it is so rich and caloric. Even using the light varieties, this recipe is still to die for! Definitely a keeper!

From: Azriel31

On Mar 7, 2008

Good recipe. Made it for a friend's birthday party today. I used 3/4 of the box of powdered sugar and thought it was still too sweet. I'd recommend cutting back the sugar to 1/2 the box. Also, I used 5 tablespoons butter for the filling instead of the 8, and the cake was still nice and gooey. I served with whipped cream. Since the end-result is such a pudding/pie-like cake, I chilled overnight in the fridge, and it was much easier to cut the next day. Thanks for the recipe!

From: NoCookDonna

On Nov 30, 2005

I haven't made one of these yet, but a woman I work with made some (She made enough for each of us other women to bring home with us) for our company Thanksgiving Dinner and it was delicious. I did not realize the same recipe was on here until after I had asked her for it. Hers does have some notes on variations that I thought some of you might be interested in: 1. Pineapple Gooey Butter Cake - Substitute one 20 oz can of crushed pineapple, drained thoroughly, to the cream cheese filling & proceed as directed. 2. Banana Gooey Butter Cake: Prepare cream cheese filling as directed, beating in 2 ripe bananas instead of pumpkin. Proceed as directed. 3. Peanut Butter Gooey Butter Cake: Use a chocolate cake mis for the crust. Add 2 cup creamy peanut butter to the cream cheese filling instead of pumpkin. Proceed as directed above. Thanks Yooper for entering this recipe on Za'ar.

From: ratherbeswimmin'

On Dec 30, 2003

I made this for Christmas dinner and it was so incredibly good. I baked mine for 45 minutes and it was just right. Deliciously rich and gooey. There wasn't one crumb left by the end of the day. Thanks for posting, yooper.